Tea-Smoked Soy Tofu
Ingredients
- 500 gfirm tofu (as a whole block)
- 3 tbspsoy sauce (for the marinade)
- 2 tbspBrown sugar (for smoking)
- 2 tbspTea (black, loose leaf)
- 2 tbspWhite rice (dry)
- 1 pcGarlic (minced)
- 1 tspGinger powder
- 1 pinchBlack pepper ground
Method
An amber skin tightened by black tea smoke, hiding a soft core. The woody scent and umami soy flavor penetrate the flesh, which should spring back when bitten.
- 1
Wrap the firm tofu block in a clean cloth. Place a weight on top for 30 minutes to extract water. The flesh must become dense to better absorb the smoke.
- 2
Cut the tofu into large 3 cm blocks. Mix soy sauce, minced garlic, ginger, and pepper. Marinate for 15 minutes, turning the pieces so they brown evenly.
- 3
Line the bottom of an old wok with aluminum foil. Place the white rice, tea leaves, and brown sugar in the center. The sugar will pyrolyze and create the smoke.
- 4
Place a rack over the mixture. Arrange the drained tofu. Cover tightly. Heat on high until thick smoke escapes, then reduce and smoke for 10 minutes.
- 5
Remove the tofu from the smoker. The skin should be golden and dry. Let cool before slicing thinly. The smoke should have marked the edges with a dark ring.
Frequently asked questions
How do you get this dish right?
- Use an old wok or a cast iron pot, as smoking can permanently stain the metal.
- The secret is the seal: if the smoke escapes, the tofu won't get its amber color.
How long does this dish keep?
Keeps for 4 days in the refrigerator in an airtight container to preserve the smoky aromas.
